HARD BOUILLON TABLET

Abstract

The invention relates to a hard bouillon tablet and to a process for the production of a hard bouillon tablet characterized that a beef fat having a total saturated fat content of 54 to 72 wt % (based on weight of total fat); and wherein the beef fat comprises at least 23.5 wt % (based on weight of total fat) of C18:0 and 25.5 to 33 wt % (based on weight of total fat) of C16:0.

Claims

1. A hard bouillon tablet comprising; 40 to 80% crystalline ingredients (by weight of the composition); 0.5 to 20% flavourings (by weight of the composition); 0.5 to 35% amorphous ingredients (by weight of the composition); 5 to 20% beef fat (by weight of the composition); wherein the beef fat has a total saturated fat content of 54 to 72 wt % (based on weight of total fat); and wherein the beef fat comprises at least 23.5 wt % (based on weight of total fat) of C18:0 and 25.5 to 33 wt % (based on weight of total fat) of C16:0.

2. A hard bouillon tablet as claimed in claim 1, wherein the beef fat has a total saturated fat content of 57 to 68 wt % (based on weight of total fat)

3. A hard bouillon tablet as claimed in claim 1, wherein the beef fat is a non-hydrogenated beef fat.

4. A hard bouillon tablet as claimed in claim 1, wherein the beef fat is a non-hydrogenated fractionated beef fat.

5. A hard bouillon tablet as claimed in claim 1, wherein the crystalline ingredient is selected from the group consisting of salt, monosodium glutamate, sugar and citric acid anhydous.

6. A hard bouillon tablet as claimed in claim 1, wherein the amorphous ingredients is selected from the group consisting of yeast extract, maltodextrin, starches, flours, vegetable extract, glycose syrup and onion powder.

7. A hard bouillon tablet as claimed in claim 1, wherein the amount of amorphous ingredients is 5 to 30% (by weight of the composition).

8. A hard bouillon tablet as claimed in claim 1, wherein the amount of C18:0 is 26.5 to 31% (based on weight of total fat).

9. A hard bouillon tablet as claimed in claim 1, wherein the tablet does not include palm fat.

10. A hard bouillon tablet as claimed in claim 1 further comprising 0 to 5% oil (by weight of the composition).

11. A hard bouillon tablet as claimed in claim 1 further comprising a solid fat content at 30 C. of 48 to 75 wt % (based on weight of total fat).

12. A hard bouillon tablet as claimed in claim 1, wherein the hard bouillon tablet has a tablet hardness of at least 100 N.

13. A process for the preparation of a hard bouillon tablet comprising: mixing crystalline and amorphous ingredients and flavourings; adding beef fat to the mixture; further mixing all ingredients; pressing a hard bouillon tablet; and packaging the hard bouillon tablet to produce a tablet comprising: 40 to 80% crystalline ingredients (by weight of the composition); 0.5 to 20% flavourings (by weight of the composition); 0.5 to 35% amorphous ingredients (by weight of the composition); 5 to 20% beef fat (by weight of the composition); wherein the beef fat has a total saturated fat content of 54 to 72 wt % (based on weight of total fat); and wherein the beef fat comprises at least 23.5 wt % (based on weight of total fat) of C18:0 and 25.5 to 33 wt % (based on weight of total fat) of C16:0.

14. A method for preparing a food product comprising using a hard bouillon tablet comprising 40 to 80% crystalline ingredients (by weight of the composition), 0.5 to 20% flavourings (by weight of the composition), 0.5 to 35% amorphous ingredients (by weight of the composition), 5 to 20% beef fat (by weight of the composition), wherein the beef fat has a total saturated fat content of 54 to 72 wt % (based on weight of total fat), and wherein the beef fat comprises at least 23.5 wt % (based on weight of total fat) of C18:0 and 25.5 to 33 wt % (based on weight of total fat) of C16:0 to produce the food product.

Description

DETAILED DESCRIPTION

[0042] The present invention pertains to a hard bouillon tablet comprising [0043] i) 40 to 80% crystalline ingredients (by weight of the composition); [0044] ii) 0.5 to 20% flavourings (by weight of the composition); [0045] iii) 0.5 to 35% amorphous ingredients (by weight of the composition); [0046] iv) 5 to 20% beef fat (by weight of the composition);
wherein the beef fat has a total saturated fat content of 54 to 72 wt % (based on weight of total fat); and
wherein the beef fat comprises at least 23.5 wt % (based on weight of total fat) of C18:0 and 25.5 to 33 wt % (based on weight of total fat) of C16:0.

[0047] In a preferred embodiment the present invention pertains to a hard bouillon tablet comprising [0048] i) 40 to 80% crystalline ingredients (by weight of the composition); [0049] ii) 0.5 to 20% flavourings (by weight of the composition); [0050] iii) 5 to 20% non-hydrogenated beef fat (by weight of the composition); [0051] iv) 0.5 to 35% amorphous ingredients (by weight of the composition);
wherein the beef fat having a total saturated fat content of 57 to 68 wt % (based on weight of total fat); and
wherein the beef fat comprises 26 to 32 wt % (based on weight of total fat) of C18:0 and 25.5 to 33 wt % (based on weight of total fat) of C16:0.

[0052] Hard bouillon tablet means tablet or cube obtained by pressing a free flowing bouillon powder into a tablet or cube form

[0053] Beef fat according to this invention having a total saturated fat content of 54 to 72 wt % (based on weight of total fat) and comprises at least 23.5 wt % (based on weight of total fat) of C18:0 and 25.5 to 33 wt % (based on weight of total fat) of C16:0 is a fractionated beef fat. In a preferred embodiment, the hard bouillon tablet of the present invention does not include hydrogenated fat. In a further embodiment, the hard bouillon tablet comprises fat in an amount in the range of 5 to 20% (by weight of the total composition), preferably between 5 to 15%, preferably between 6 to 14% (by weight of the total composition). In an embodiment C18:0 is Stearic acid. In a further embodiment C18:0 is at least 23.5 wt % (based on weight of total fat), preferably C18:0 is in the range of 23.5 to 36 wt % (based on weight of total fat), preferably C18:0 is in the range of 25 to 36 wt % (based on weight of total fat), preferably C18:0 is in the range of 26 to 33 wt % (based on weight of total fat), more preferably C18:0 is in the range of 26.5 to 31 wt % (based on weight of total fat). In an embodiment the fat has a total saturated fat content of 54 to 72 wt % (based on weight of total fat), preferably a total saturated fat content of 57 to 68 wt %, preferably a total saturated fat content of 57.5 to 68 wt % (based on weight of total fat). In an embodiment the fat has a solid fat content at 30 C. of 45 to 75 wt % (based on weight of total fat), preferably 48 to 75 wt % (based on weight of total fat), preferably 50 to 67 wt % (based on weight of total fat), more preferably 53 to 67 wt % (based on weight of total fat). In an embodiment the fat is a 100% non-hydrogenated fat. In an embodiment the fat does not include palm fat. In an embodiment the fat further comprises C16:0. C16:0 is Palmitic acid. In a further embodiment the fat further comprises C16:0 in the range of 25.5 to 33 wt % (based on weight of total fat), preferably C16:0 is in the range of 26 to 33 wt % (based on weight of total fat), more preferably C16:0 is in the range of 26.5 to 31 wt % (based on weight of total fat). Standard commercial available beef fat (see example 1) has a total saturated fat content of less than 52 wt % (based on weight of total fat) comprising the following key fatty acids C16:0 in the range of 20 to 25.4 wt % (based on weight of total fat) and C18:0 in the range of 15 to 22 wt % (based on weight of total fat).

[0054] Crystalline ingredients according to this invention means at least one ingredient of salt, monosodium glutamate or sugar. The hard bouillon tablet comprises 40 to 80% (by weight of the composition) crystalline ingredients of at least one of salt, monosodium glutamate, sugar or citric acid anhydrous, preferably 45 to 75%, preferably 45 to 70%, preferably 45 to 65%, preferably 50 to 65%, more preferably 52 to 63% (by weight of the composition) crystalline ingredients of at least one of salt, monosodium glutamate or sugar. Salt is preferably sodium chloride, but can also comprise other edible salts capable of imparting or enhancing a salty taste perception, such as potassium chloride. In a further embodiment, the composition comprises salt in an amount in the range of 20 to 60% (by weight of the composition), preferably between 30 to 55%, preferably between 35 to 50% (by weight of the composition). In a further embodiment, the composition comprises monosodium glutamate in an amount in the range of 0 to 25% (by weight of the composition), preferably between 0 to 20%, preferably between 0 to 15%, preferably between 0.5 to 25%, preferably between 0.5 to 15%, preferably between 5 to 10% (by weight of the composition). In a further embodiment, the composition comprises sugar in an amount in the range of 0 to 20% (by weight of the composition), preferably between 0 to 15%, preferably between 0.5 to 15%, preferably between 5 to 10% (by weight of the composition). In a further embodiment, the composition comprises citric acid anhydrous in an amount in the range of 0 to 5% (by weight of the composition), preferably between 0.5 to 4%, preferably between 0.5 to 1.5% (by weight of the composition).

[0055] Amorphous ingredients according to this invention means at least one ingredient of yeast extract, maltodextrin, starches, flours, vegetable extract, glycose syrup or onion powder. The hard bouillon tablet comprises 0.5 to 35% amorphous ingredients (by weight of the composition) composed of at least one of yeast extract, maltodextrin, starches, flours vegetable extract or glycose syrup, preferably 2 to 35%, preferably 5 to 35%, preferably 5 to 30%, preferably 5 to 25%, preferably 5 to 20%, preferably 5 to 15%, preferably 7 to 12% (by weight of the composition). In a further embodiment, the composition comprises yeast extract in an amount in the range of 0 to 15% (by weight of the composition), preferably between 1 to 15%, preferably between 5 to 10% (by weight of the composition). In a further embodiment, the composition comprises starches and/or flours in an amount in the range of 0 to 15% (by weight of the composition), preferably between 1 to 15%, preferably between 5 to 10% (by weight of the composition). In a further embodiment, the composition comprises glucose syrup in an amount in the range of 0 to 15% (by weight of the composition), preferably between 1 to 15%, preferably between 5 to 10% (by weight of the composition). In a further embodiment, the composition comprises maltodextrin in an amount in the range of 0 to 15% (by weight of the composition), preferably between 1 to 15%, preferably between 5 to 10% (by weight of the composition).

[0056] The term flavourings in the context of the composition means flavouring agents, herbs, spices, vegetables, meat and fish components (in wet or powder form). Flavouring agents can include parsley, celery, fenugreek, lovage, rosemary, marjoram, dill, tarragon, coriander, ginger, lemongrass, curcuma, chili, ginger, paprika, mustard, garlic, onion, turmeric, tomato, coconut milk, cheese, oregano, thyme, basil, chillies, paprika, tomato, pimento, jalapeno pepper, white pepper powder and black pepper. In a further embodiment, the composition comprises flavourings in an amount in the range of 0.5 to 20% (by weight of the composition), preferably between 1 to 20%, preferably between 5 to 20% (by weight of the composition).

[0057] In a preferred embodiment, the oil is a vegetable oil. Preferably, the oil is selected from the group consisting of sunflower oil, rape seed oil, cotton seed oil, peanut oil, soya oil, olive oil, coconut oil, or a combination thereof; more preferably sunflower oil. In a further embodiment, the composition comprises oil in an amount in the range of 0 to 5% (by weight of the composition), preferably between 0 to 3% (by weight of the composition), preferably between 0.5 to 3% (by weight of the composition).

[0058] Oil of the present seasoning product is liquid at a room temperature of 25 C., preferably at a room temperature of 20 C. Fat of the present invention is solid at a room temperature of 25 C., preferably at a room temperature of 20 C.

[0059] In an embodiment, the hard bouillon tablet has a tablet hardness of at least 100 N, preferably at least 110N, preferably at least 120N, preferably between 100 to 500N, preferably between 100 to 300N, preferably between 100 to 250N.

[0060] In an embodiment the hard bouillon tablet is shelf-stable over 12 months and therefore has a water activity of below 0.45, preferably between 0.1 to 0.45.

[0061] The process step c) mentioned above is not only to mix the ingredients but also to achieve a fat crystallisation. The storage described within d) is also to achieve a fat crystallisation. The described pressing within d) is to reduce the volume of the composition to obtain a tablet or cube form.

EXAMPLES

[0062] The invention is further described with reference to the following examples. It is to be appreciated that the examples do not in any way limit the invention.

Preparation of Bouillon (Seasoning) Mass

[0063] Fat in block form was melted in an oven at 80 C. Meanwhile, crystalline ingredients, amorphous ingredients and flavourings (in powdered form) were weighted in PG5002S balance (Mettler-Toledo, USA) and then mixed manually. After the fat block was completely melted (clear and transparent in appearance), the liquid fat was added to powdered mixture. Subsequently, the mixture was transferred to Thermomix Type 31-1 (Vorwerk Elektrowerke GmbH & Co.AG, Germany). Mixing using Thermomix was carried out in speed 3 for 30 s with propeller rotation was set to reverse direction. One batch mixing was carried out for 500 g bouillon mass. The resulting mass was then stored in a sealed box for 24 h at room temperature prior to pressing.

Pressing of Bouillon Tablet

[0064] Bouillon pressing was carried out with Flexitab Tablet Pressing equipment (Roltgen GmbH, Germany). Ten gram of bouillon mass was fed to tableting mold (31 mm in length and 23 mm in width) and the Roltgen tablet pressing was adjusted (between 8 and 11 mm) to reach a pressing force of 15 kN.

Measurement of Bouillon Tablet Hardness

[0065] Hardness measurement was carried out using Texture Analyser TA-HDplus (Stable Micro System, UK) equipped with 250 kg load cell and P/75 compression platen. Texture Analyser test mode was set to Compression with pre-test speed of 1 mm/s, test speed of 0.5 mm/s, post-test speed of 10 mm/s, target mode of Distance, distance of 3 mm, halt time was set to No, way back of 10 mm, trigger type to Auto(Force), and trigger force of 50 gram. Bouillon tablet was placed centrally in vertical-landscape orientation. Hardness measurement was carried out in 10 replication.

Examples 1-7

[0066] Different kind of fats have been tested.

TABLE-US-00001 Comp Ex. 1 Ex. 2 Ex. 3 Ex. 4 Salt 49 wt % 49 wt % 49 wt % 49 wt % MSG 20 wt % 20 wt % 20 wt % 20 wt % Maltodextrin 10 wt % 10 wt % 10 wt % 10 wt % Starch 10 wt % 10 wt % 10 wt % 10 wt % Flavourings 1 wt % 1 wt % 1 wt % 1 wt % Fat 10 wt % 10 wt % 10 wt % 10 wt % beef fat beef fat beef fat beef fat Fat composition C16:0 25.4 25.7 27.5 27.7 C18:0 21.3 26.7 26.9 28.1 SFA (g/100 g) 51.5 57.8 60 61.6 SFA + TFA 55.5 61.8 63.8 65.5 (g/100 g) SFC at 30 C. 27.8 50 54.2 56 Tablet 79.8 133.2 139.2 169.1 Hardness Tablet 90% 4.5% 4% 4% Breakage

TABLE-US-00002 Ex. 5 Ex. 6 Comp Ex. 7 Salt 49 wt % 49 wt % 49 wt % MSG 20 wt % 20 wt % 20 wt % Maltodextrin 10 wt % 10 wt % 10 wt % Starch 10 wt % 10 wt % 10 wt % Flavourings 1 wt % 1 wt % 1 wt % Fat 10 wt % beef fat 10 wt % beef fat 10 wt % palm fat Fat composition C16:0 28.2 30.2 56.8 C18:0 28.4 30.2 5.6 SFA (g/100 g) 62.5 66.6 65 SFA + TFA 66.4 70.0 65.4 (g/100 g) SFC at 30 C. 60.2 65.6 54.0 Tablet 183.6 203.1 147.3 Hardness Tablet 3.5% 3.5% Breakage

[0067] The comparison example 1 using standard beef fat has a lower tablet hardness as the beef fat having a total saturated fat content of at least 54 wt % (based on weight of total fat) and at least 23.5 wt % (based on weight of total fat) of C18:0, which results in a tablet breakage of 90% for standard beef fat compared to 4% for the fat of the invention during the wrapping process of the tablet.

[0068] In addition a technical panel of 6 trained people evaluated the crumbliness of example 1, 2 and 5. The tablet of example 1 has been perceived as too soft and all participants complained about oily fingers. Example 2 and 5 have good crumbliness properties with a slightly preference for example 2. No complaints of the participants regarding oily fingers has been described for examples 2 and 5.

Examples 8-11

[0069]

TABLE-US-00003 Ex. 8 Ex. 9 Ex. 10 Ex. 11 Salt 40 wt % 46 wt % 42 wt % 44 wt % MSG 10 wt % 6 wt % 9 wt % 4 wt % Sugar 7 wt % 7 wt % 5 wt % 7 wt % Maltodextrin Starch 11 wt % 9 wt % 13 wt % 13 wt % Glycose syrup 8 wt % 7 wt % 12 wt % 11 wt % Flavourings 12 wt % 13 wt % 13 wt % 15 wt % Oil 1 wt % 1 wt % Beef Fat 11 wt % 11 wt % 6 wt % 6 wt % Beef fat composition C16:0 28.2 28.2 28.2 28.2 C18:0 28.4 28.4 28.4 28.4 SFA (g/100 g) 62.5 62.5 62.5 62.5 SFA + TFA (g/100 g) 66.4 66.4 66.4 66.4 SFC at 30 C. 60.2 60.2 60.2 60.2 Tablet Hardness 170 152 169 158

Example 12: Measurement of Oiling Out from Bouillon Tablet

[0070] Oiling out was quantified by placing bouillon tablets horizontally on a 90 mm filter paper circle (Schleicher & Schuell). Subsequently the samples were stored for 2 days in a Climate Chamber ICH110 (Memmert GmbH+Co.KG, Germay) set to relative humidity (RH) of 30%, fan speed of 40%, and temperatures of 23, 30, and 37 C.

[0071] After storage, image of the filter paper was acquired using DigiEye apparatus (Verifide, UK) equipped with Nikon D90 and Nikon 35 mm f/2 lens. DigiEye lighting was set to diffuse and lens aperture was set to f/8. Severity of oil staining (A.sub.staining) was quantified as the area in filter paper covered with oil compared to the contact area between filter paper and bouillon tablet:

[00001]$A_{\mathrm{staining}}=\frac{A_{\mathrm{filter}}}{A_{\mathrm{tablet}}}\%.Math..Math.\mathrm{OS}$

with A.sub.filter the area of the filter paper (6.36.Math.10.Math.10.sup.3 m.sup.2), A.sub.tablet the contact area between filter paper and bouillon tablet (7.13.Math.10.sup.3 m.sup.2), and % OS the percent area of the filter paper covered with the oil stain determined using Unisort feature in DigiEye software.

TABLE-US-00004 TABLE 1 A.sub.staining at varying storage temperature in % 20 C. 30 C. 37 C. Example 1 1.8 7.3 101.8 Example 3 0.1 0.3 7 Example 7 0.1 0.4 15.1

[0072] Example 1 using standard beef fat shows an oil staining (A.sub.staining) of the tablet which is 15 to 24 times higher compared to the tablet using the fat of the invention. Oil staining will be visual seen on the surface of packaging and is negatively perceived by the consumers. Oil staining should be avoided as often during transportation and storage of the product the temperature is not controlled. The fat of the invention has less oil staining of the tablet as palm fat. During a shelf-life of 12 months there was no oil staining observed on the surface of the packaging material.

Example 13: Dissolution Time in Hot Water

[0073] Ten gram of a hard bouillon tablet are dissolved in 500 ml water at a temp of 85 C. and stirred at 600 rpm with 60 mm magnetic stirrer. An average dissolution time of 16 sec is measured for the tablet according to example 1. An average dissolution time of 18 sec is measured for the tablet according to example 3. An average dissolution time of 17 sec is measured for the tablet according to comparison example 7. The average dissolution time is obtained by testing 6 samples from each tablet. This shows that a same dissolution time can be obtained using beef fat of the invention compared to standard beef fat or palm fat.

Example 14: Induction Period of Beef Fat

[0074] The induction period is defined as the period (measured in hours) during which no oxidative, volatile components are generated under certain defined conditions.

Determination

[0075] The rancimat is a special instrument which blows a stream of air through oil or fat that has been heated to a fixed temperature (e.g. 120/130 C.). The oxidative, volatile substances formed by this treatment are collected in distilled water, increased water conductivity is the signal that the oil became rancid.

[0076] The induction period is based on ISO method 6886:2006; Rancimat/Oxidative Stability Instrument; 110.00.1 C. (2300.2 F.); 3.00.01 g oil, airflow: 10.0 l/h.

[0077] It has been found that the induction period value for standard beef fat comprising of the following key fatty acids C16:0 of 25.5 (based on weight of total fat) and C18:0 of 21.3 wt % (based on weight of total fat) without any antioxidants is 21 hours at 120 C.

[0078] The induction period value for beef fat of the invention comprising of the following key fatty acids C16:0 of 27.5 (based on weight of total fat) and C18:0 of 26.9 wt % (based on weight of total fat) without any antioxidants is 38 hours at 120 C. Palm fat for example has an induction period value of 22 hours at 120 C. In case of longer induction period value, it can be correlated that the used fat within a bouillon tablet is more stable against oxidation and therefore a longer shelf life can be considered.